Roasted pineapple with chilli and lime
Ingredients
- 1 small-medium pineapple (about 1.2kg/2Ib 10oz)
- 1 tbsp vegetable oil
- 100²µ/3½´Ç³ú caster sugar
- 2 limes, juice and finely grated zest
- ½ vanilla pod, halved lengthways and seeds scraped out
- 1 cinnamon stick
- 1 red chilli, deseeded and finely chopped
- whipped cream or coconut yoghurt, to serve
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Put the pineapple on a board and cut off both ends. Stand the pineapple up and cut off the skin, working your way around the fruit. Dig out any prickly ‘eyes’, cut the pineapple in half and then into 8 wedges. Trim the pale central core out of each wedge.
Put the pineapple on a baking tray, toss with the oil and roast for 20–30 minutes, or until softened and nicely browned. This will bring out the sweetness in the fruit.
While the pineapple is cooking, put the sugar in a small saucepan and stir in 2 tablespoons of water, the lime juice, vanilla seeds and cinnamon stick. Bring to a simmer, stirring regularly, until the sugar has dissolved. Add the chilli and lime zest and remove from the heat.
Divide the hot pineapple between warmed plates and spoon over the chilli and lime syrup. Serve with whipped cream or coconut yoghurt.
Recipe Tips
You can barbecue or grill the pineapple wedges instead of roasting, if you'd prefer.
You can also char the roasted pineapple with a chef’s blow torch for a little more colour.
